PREPARATION:
- Melt chocolate in small heavy saucepan over low heat, stirring constantly; set aside. Beat butter and sugar in large bowl until light and fluffy. Beat in egg and vanilla. Combine flour and salt in medium bowl; gradually add to butter mixture. Reserve 2 cups dough. Beat chocolate into remaining dough until smooth. Cover both doughs and refrigerate about 20 minutes or until firm enough to handle.
- Preheat oven to 400°F. Roll out vanilla dough between two sheets of waxed paper to 1/2-inch thickness. Cut into 5X4-inch rectangles. Place chocolate dough on sheet of waxed paper. Using waxed paper to hold dough, roll back and forth to form log. about 1 inch in diameter. Cut into 5-inch-long logs. Place chocolate log in center of vanilla rectangle. Wrap vanilla dough around log and fit into cookie press fitted with star disc. Press dough onto ungreased cookie sheets 1-1/2 inches apart. Repeat with remaining vanilla rectangles and chocolate logs. Bake about 10 minutes or until just set. Remove cookies to wire racks; cool completely.